Adobo is a Mexican paste made from dried chillies, herbs and vinegar. There are many versions of Adobo with added cloves and bitter orange juice instead of vinegar, with varies types of chillies being used in different regions. This Adobo paste can be used on a variety of dishes such as Pork chops or chicken pieces. Another alternative which can be added is Sherry Vinegar, which will add a deep woody flavour. This version was created by Diana Henry the author of Salt Sugar Smoke. Salt Sugar Smoke is the dream recipe book for those with a love of preserves, pickles, jellies and jams.

Paste Ingredients

5 dried chipotle chillies

1t dried oregano

4 dried ancho chillies

5 garlic cloves, roughly chopped

1t cumin seeds

2 shallots or 1 red onion, roughly chopped

1t coriander seeds

1½t salt, or to taste

 ½t allspice

2t soft, dark brown sugar, or to taste

3cm cinnamon stick

2T red wine vinegar

5T sherry vinegar

Pork chops or chicken pieces

1. Toast the chillies in a dry frying pan; you don’t want to char them, just make them more pliable (the heat will soften them). Discard the stems , and the seeds from all the chipotleses and half the anchos’s.

2. Put both types of chillies in a small saucepan and cover with water. Bring to a boil, then take off the heat and leave to soak for 30 minutes. Strain the chillies, reserving the soaking liquid.

3. Toast the whole spices in a dry frying pan until they are fragrant (about 40 seconds). Now put all the ingredients into a food processor and whiz to a purée, adding enough of the chilli soaking liquid to get it to the consistency of a paste. Taste for seasoning and adjust if you think it needs it.

4. Once your paste is made place into a sterilized jar, seal with a vinegar-proof lid and keep in refrigerator.

5. Spread paste over chicken pieces or large pork chops. Ideally marinade over night, however they can simply marinade f0r 30 minutes before cooking.

6. For Pork chops cook for 20 minutes at 190ºC. (Also great rubbed on chicken pieces cook for 40 minutes at 180ºC) Cover with tin foil after 15 minutes. Once cooked transfer to a warm serving dish and serve with wedges of lime, guacamole, green salad and white rice.

Paste can last up to 4 months in refrigerator.